Light, moist, and elegant loaf that tastes like Mango Lassi and is made without butter and eggs.
If you’ve following my blog for a while, you’ll know of my love for mangoes. If you are a newcomer, let me tell you… I LOVE MANGOES! Every year when mango season rolls around, I feel like my food world is complete. Of course I can eat mangoes on their own any time of day or night. But I do love my mango flavored foods like Mango Lassi or even the Mango Pico. I’ve actually been playing around with this loaf cake recipe since last year and this year, I finally nailed down the ingredient ratios after many trials and errors.
The enchantment of this loaf cake is the simplicity of making it with the depth of flavors it provides. A hint of rose water combined with the earthy, aromatic cardamom, and the sweet mangoes bring together delicate yet robust flavors.
Instead of eggs, the mango pulp and yogurt help bind this loaf cake together and the olive oil lends a hand in keeping it moist. Let’s be real, no one likes a dry bread. As for the pulp, I’ve used fresh mango pulp (blend it in a blender then sieve it through to remove the fibers) or canned pulp as well. If you use fresh mangoes, make sure they are ripe and sweet.
Since I can’t stop myself from eating this delicious loaf cake, I’ve discovered it tastes the best with a cup of chai. Because of the natural sweetness of mangoes, there is not much sugar in the making of this which makes me feel better about having a second slice. Or three. Yikes, this is addicting! Talk about the perfect tea time treat!
While baking, the top of the loaf will brown as all loaves tend to. Due to the long baking time it needs, about two-thirds of the way in, I gently cover the loaf with a piece of aluminum foil to prevent the top from charring while keeping the golden brown color. You are welcome to leave the foil off if you prefer.
From my kitchen to yours, I hope you enjoy this delicious Mango Lassi Loaf Cake!